Chinese Chicken Noodle Soup Recipe

• 12 ounces Chinese Wheat or Egg Noodles
• 4 cups Chicken Broth (canned)
• 4 cupsWater
• ½ cup Vegetables (boiled) (mixed)
• 3 Fresh Ginger (slices unpeeled)
• 1 tsp salt
• 1⁄4 tsp Freshly Ground White Pepper
• 1 tsp Cornstarch
• 1 tsp Chinese Rice Wine
• 1 pound Chicken Breast (skinless and boneless)
• 5 cups Spinach (watercress) (cut into 2-inch pieces)

• Boil 4 quarts of water in a large pan.
• Add the noodles and cook until a little tenderer.
• Stir occasionally to keep the noodles from sticking together.
• Once done, drain, rinse thoroughly with cold water, and keep aside.
• Mix the chicken broth, ginger, salt, and pepper together in a pan while the noodles are cooking and heat to boiling.
• Add ginger and mixed vegetables into the pan.
• Whisk the cornstarch and wine together and add the chicken.
• Once the broth is boiling, add the chicken mixture and cook.
• Add Chinese rice wine at the end.